Gluten-Free Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
4 cups Brown rice flour blend1 tablespoon xanthan gum1 tablespoon gluten-free egg replacer2 teaspoons salt1/2 cup powdered milk1 large eggs at room temperature1/4 cup butter at room temperature2 teaspoons cider vinegar1/3 cup honey1 package (2 1/4 teaspoons) active dry yeast2 cups warm water
Spray cooking spray into two 8-inch bread pans.
Add the yeast to the 2 cups of water and stir until mixed. Set this aside to activate while you mix the rest of the ingredients.
Mix the flour blend, xanthum gum, gluten free egg replacer, salt and powdered milk together into a medium-sized bowl and set aside.
Put eggs, butter, vinegar, and honey into the bowl of your mixer. With the paddle attachment, mix together for about 30 seconds. the butter will be chuncky that is ok.
Add half the dry ingredients to the wet mixture into the mixer. Mix just until blended, and then add the remaining dry ingredients and mix for another 30 seconds, until blended.
With the mixer on low speed, slowly add the warm water and yeast mixture, then turn the mixer to medium-high speed and beat for 4 minutes.
After 4 minutes your bread should resemble thick cake batter.
Spoon the dough into your greased bread pans. Dip your fingers in water to smooth top of the dough. Set aside in a warm place to rise for about 50-60 minutes. While dough rises, preheat oven to 375 degrees.
When the dough has risen to about an inch above the top of the pans, place the pans in your preheated oven in middle of rack and bake for 45-55 minutes or until the breads internal temperature reaches 200 degrees with instant read thermometer.
Remove the bread from oven and let cool in pans for 10 minutes before removing from pans.
Serving Size: makes roughly 12 pieces of bread. depends on thickness
Number of Servings: 16
Recipe submitted by SparkPeople user MOUSEMAHALA.
Add the yeast to the 2 cups of water and stir until mixed. Set this aside to activate while you mix the rest of the ingredients.
Mix the flour blend, xanthum gum, gluten free egg replacer, salt and powdered milk together into a medium-sized bowl and set aside.
Put eggs, butter, vinegar, and honey into the bowl of your mixer. With the paddle attachment, mix together for about 30 seconds. the butter will be chuncky that is ok.
Add half the dry ingredients to the wet mixture into the mixer. Mix just until blended, and then add the remaining dry ingredients and mix for another 30 seconds, until blended.
With the mixer on low speed, slowly add the warm water and yeast mixture, then turn the mixer to medium-high speed and beat for 4 minutes.
After 4 minutes your bread should resemble thick cake batter.
Spoon the dough into your greased bread pans. Dip your fingers in water to smooth top of the dough. Set aside in a warm place to rise for about 50-60 minutes. While dough rises, preheat oven to 375 degrees.
When the dough has risen to about an inch above the top of the pans, place the pans in your preheated oven in middle of rack and bake for 45-55 minutes or until the breads internal temperature reaches 200 degrees with instant read thermometer.
Remove the bread from oven and let cool in pans for 10 minutes before removing from pans.
Serving Size: makes roughly 12 pieces of bread. depends on thickness
Number of Servings: 16
Recipe submitted by SparkPeople user MOUSEMAHALA.
Nutritional Info Amount Per Serving
- Calories: 171.1
- Total Fat: 4.1 g
- Cholesterol: 42.6 mg
- Sodium: 41.5 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 1.3 g
- Protein: 2.5 g
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